Save I threw this together on a Wednesday night when I had leftover sun-dried tomatoes and no plan for dinner. The broth turned golden and fragrant, the kitchen smelled like an Italian grandmother had moved in, and my partner looked up from his bowl and said, Well, this is dangerous. It became our comfort meal after that, the kind of soup you make when you need something warm and forgiving.
The first time I made this for friends, I accidentally added too much red pepper flakes because I was distracted by conversation. Everyone went quiet after the first spoonful, then someone said, Okay, this is really good, and suddenly the whole pot was gone. Now I keep the heat exactly where it should be, but I still think about that night every time I stir in the cream.
Ingredients
- Boneless, skinless chicken breasts: Searing them first locks in flavor and gives the broth a deeper, richer base.
- Olive oil: Just enough to get a golden crust on the chicken without making the soup greasy.
- Kosher salt and black pepper: Season the chicken before it hits the pan so every bite has flavor, not just the broth.
- Yellow onion: Diced small, it melts into the soup and adds a quiet sweetness that balances the tomatoes.
- Garlic cloves: Minced fresh, because jarred garlic will never give you that sharp, fragrant hit.
- Carrots and celery: The classic soup base, they add body and a subtle earthiness that makes the whole thing feel homemade.
- Sun-dried tomatoes in oil: Drain them well, chop them small, and let them turn the broth tangy and a little sweet.
- Low-sodium chicken broth: You control the salt this way, and it keeps the soup from tasting like a bouillon cube.
- Water: Thins the broth just enough so the pasta can cook without soaking up all the liquid.
- Heavy cream: Stir it in at the end for a silky, luxurious finish that clings to every spoonful.
- Parmesan cheese: Freshly grated melts right in and adds a nutty, salty depth you cannot get from the green can.
- Ditalini pasta: These little tubes hold onto the broth and make every bite feel complete.
- Dried oregano and thyme: They bloom in the heat and fill the kitchen with that unmistakable Italian warmth.
- Red pepper flakes: Optional, but a pinch adds a gentle kick that wakes up the whole bowl.
- Bay leaf: Toss it in while it simmers, then fish it out before serving.
- Fresh basil: A handful torn on top makes it look like you tried, even when you did not.
Instructions
- Sear the chicken:
- Season both sides with salt and pepper, then let them sizzle in hot olive oil until golden. They do not need to cook through, just get some color and flavor.
- Build the base:
- Toss in the onion, carrots, and celery, and let them soften and sweeten in the same pot. Add the garlic and stir until your kitchen smells like home.
- Layer the flavor:
- Stir in the sun-dried tomatoes, oregano, thyme, and red pepper flakes. Let everything toast together for a minute so the flavors wake up.
- Add the liquid:
- Pour in the broth and water, drop in the bay leaf, and nestle the chicken back into the pot. Bring it all to a gentle boil.
- Simmer until tender:
- Lower the heat and let it bubble quietly for 15 to 20 minutes. The chicken will cook through and the vegetables will turn soft and sweet.
- Shred the chicken:
- Pull the breasts out, shred them with two forks, and return the pieces to the pot. They will soak up all that golden broth.
- Cook the pasta:
- Stir in the ditalini and let it simmer until al dente, about 8 to 10 minutes. Keep an eye on it so it does not turn mushy.
- Finish with cream and cheese:
- Turn the heat down low, pull out the bay leaf, and stir in the heavy cream and Parmesan. Let it melt into the broth until everything is silky and rich.
- Taste and serve:
- Adjust the salt and pepper, ladle it into bowls, and scatter fresh basil on top. Serve it hot with crusty bread.
Save One evening I made this for my sister after she had a long day, and she sat at the table in silence, just eating and breathing. When she finally spoke, she said, This tastes like someone cares. That is when I realized some recipes are not just about feeding people, they are about showing up.
What to Serve It With
A thick slice of sourdough or ciabatta is perfect for soaking up the creamy broth. I also love serving it with a simple arugula salad dressed in lemon and olive oil, something bright to balance all that richness. A glass of chilled Pinot Grigio does not hurt either.
How to Store and Reheat
Let the soup cool completely, then store it in an airtight container in the fridge for up to three days. The pasta will soak up some of the broth as it sits, so when you reheat it on the stove, stir in a little extra chicken broth or water to bring it back to life. It freezes well too, just leave out the cream and pasta, then add them fresh when you reheat.
Ways to Make It Your Own
Sometimes I stir in a handful of baby spinach or kale right before serving for color and a little bitterness. You can swap the ditalini for orzo, small shells, or even broken spaghetti if that is what you have. If you are short on time, shred a rotisserie chicken and skip the searing step entirely.
- Add a squeeze of lemon juice at the end for brightness.
- Use half and half instead of heavy cream if you want it a little lighter.
- Throw in white beans for extra protein and heartiness.
Save This soup has saved more weeknights than I can count, and it never stops feeling special. I hope it becomes one of those recipes you reach for when you need something easy, warm, and worth sitting down for.
Recipe FAQ
- → What type of pasta is used in this dish?
Ditalini pasta is used to add a small, tender texture that complements the creamy broth and chicken.
- → Can I use pre-cooked chicken for this dish?
Yes, rotisserie or pre-cooked chicken can be added to save time, simply add it during the last simmering phase.
- → How do sun-dried tomatoes impact the flavor?
Sun-dried tomatoes provide a tangy, concentrated sweetness that balances the rich creaminess of the broth.
- → What herbs enhance the flavor best?
Dried oregano, thyme, and fresh basil are used to create a layered herbal aroma and taste.
- → Is it possible to make the broth richer?
Adding a squeeze of fresh lemon juice or extra Parmesan cheese just before serving enriches the broth’s depth.